Update #15b (06/04/2018) : Added micellar caseine since whey is a fast acting protein while caseine is a long acting protein

Update #14b (27/02/2018) : Don't be confused by the 0.21 pill of vitamin K, iron and selenium. All of the different capsules/pills/tablets are put ina two week pill organiser. So each case contains every daily pill, but only 3 of the 14 contains vitamin K, iron and selenium (and of course 3/14 is approximately 0.21 pill/day)

Update #12b (14/02/2018) : Figured my protein intake was too low for my level of activity. 120g/day could be enough if it was only
whey protein since there isn't any limiting amino acid(everything can be used). But only 90g comes from whey. I have doubts concerning the digestibility
and the essential AA profil of the 30g of protein I get from wheat
and buckwheat. To try and counter that, I (re)introduced pea protein
isolate which should complete wheat's AA profile (it's supposed to be
rich in lysine and lacking methionine whereas wheat is lacking in
lysine and rich in methionine).

Update #11b (10/02/2018) : Creation of the high-fat recipe recipe

ABOUT THE RECIPE

Based on my previous [2700 kcal Nutritious pancakes 1.0 (Buckwheat) - REGULAR][1] recipe
The major difference is that the Glucide/Lipide/Protein ratio goes from about 50/30/20 to 40/40/20.
I wanted to try a more fat-containing recipe. The reason behind that is that I understand it would keep me satiated for a longer time. It is especially important in my case since I started Intermittent Fasting (the 16/8 model).

I'm a french medical student interesting in a wide variety of topics, including nutrition and weightlifting.

I have eaten my own recipe of diySoylent (or complefoods) for about 2 years, for a total of 1000 meals, so around 50% of the time (I take a brake during some weekends, on vacations, when I'm not home), which is also 2000 pancakes, and nearly 40 kg of whey....

The majors pros are that it's cheap (around 100€/month), you can precisely track what you eat (how else can you do that when you're a porr student...) and it's incredibly fast (it takes me around 7' to cook my 2 pancakes/meal)

Below are the description and changelog of my first recipe on which this recipe is based on :

CHANGELOG :

Update #10 (10/02/18) : Changed T110 wheat to T45 wheat. I would prefer to use T110 (as it contains more iron and other minerals) but
it's harder to find so I've been using mostly T45 for the past months
anyway. I added a little bit of iron that was lacking (because of the
use of T45). I only need about 1.5mg more, so I figured I'd crunch a
15 mg pill in my 10 days batches. Finally I switched from 200
wheat/150 buckwheat to 200 buckwheat/150 wheat.

Update #9 (19/09/17) : Doppelherz isn't sold in France anymore, so I replaced it with My Protein's basic Vit D3 + calcium, which is cheaper
anyways.

Update #8 (23/02/17) : Added 27g/day of PPI, in order to vary my sources of protein (PPI is also supposed to be absorbed slower) and to
better absorb the lysine-lacking proteins I get from the wheat. In
order to keep my calorie intake at a correct level, I lowered the
maltodextrin to 40g/day.

Update #7 (12/02/17) : I've been starting the cutting phase for a month now, but I decided not to change this recipe for now, since I
want it to be my "baseline recipe". I still wanted to explain how I
cut calories during the cutting phase : I first begin to cut the
maltodextrin, which is just empty calories. The I cut the sugar off
but keep a few grams a day to keep the taste ok. Finally, I'll
diminish the wheat. And finally I'll diminish the canola oil, in order
to get to just below 2000 kcal. My mineral and vitamin intakes should
remain near 100% for the most part.

Update #6 (29/08/16) : Put the maltodextrine back to 65 (from 33) and the sugar to 20 (from 0). I'm starting the bulking period but will
leave the recipe unchanged (at 2700 kcal) ; i'll get more calories
from "Bulking pancakes" or other sources (since i'll need to eat
2900-3000 kcal).

Update #5 : I've been eating the pancakes for about 3 months now (5 days a week, plus rare "normal meals" during the week at the
beginning) and everything's seems perfect healthwise (if that was ever
a concern). Updated the recipe to drop to 2500kcal, being in cutting
phase (normally there's 65g of maltodextrine and 20g sugar).

Update #4 : Bought xantham gum, I'm not adding it to the recipe because I will only use it when I drink the soylent. It makes
everything mix up a whole lot better.

Update #3 : I found some MSM, so I add it to the recipe, but I'm not really sure if that's really necessary nor actually good, since sulfur
isn't actually mentionned by the NNR and the EFSA, in the documents I
read.

Uptdate #2 : When I got tired of just drinking the damn thing, I began trying to find a way to cook it, and after some failed attemps I
found the right water/powder ratio. Currently, I make delicious
pancakes by adding about 185g of the powder, 27g of the oil and
between 100 and 150mL of water. Concerning the other ingredients, I
prefer to take the multivitamin, calcium, fish oils, molybdene and
vitamin K separately, since I'm not sure of how the cooking affects
the vitamins (). But I guess you could just throw everything in the
blender/mixer/whatever, apart from the 2 fish oil pills, which really
add a disgusting fish taste, and maybe the calcium/D vitamin tablets
(which don't seem to dissolve enough, but maybe that could be fixed by
letting them sit a bit longer in hot water)
(about cooking soylent and how it affects the nutrients, read https://www.reddit.com/r/soylent/comments/31vu1x/soylent_how_nutrients_change_when_you_heat_it_and/)

Update #1 : After having some difficulties getting used to the taste
of my recipe (especially the buckwheat), I finally found a way to
actually want to drink more than enough of it, by adding sucralose
(About 1.3g/day in the form of 15 "tablets" you usually put in coffee.
It costs about 3€ for 300, so about 0.15€ a day that I don't include
in the recipe, since I sometimes put something else to sweeten it).
Also, I tend to put between 0.7-1L of water and I like the texture of
it, but I will experiment putting xantham gum in it.

I was really concerned about having too high iron, copper and
manganese intakes, but I found a way to bring the first two to a good
level (Most of the multivitamin/multimineral tablets contain too much
iron and copper, so I had to find one that didn't. The problem is that
this particular multivitamin lacks some other vitamins, that's why I
have to add a few vitamins by other ways), and found out that there
seems to be no evidence of toxicity due to manganese from food (see
the EFSA document). Also, my folate intake is quite close to the UL,
but since the major problem with high folate intakes is the masking of
the symptoms of B12 deficiencies, I concluded it was ok, since this
recipe contains enough B12. I'm not particularly happy with the
vitamin A and E intakes, which I would prefer to be at 100%, to
eliminate any risk of accumulation of these fat-soluble vitamins, but
since I'm far from the UL, I should be safe. As for the chloride, as
many of you know the UL is based on the UL for sodium, because usually
salt is nearly the only source of chloride. But chloride has not been
described as dangerous by itself, and In my case, most of it actually
comes from the potassium chloride, so there is no evidence I should
worry.